Access to this page has been denied because we believe you are using automation tools to best potatoes for mashed potatoes the website. Avoiding these common mistakes will ensure your carb fix is even more delicious. A plate piled high with fluffy, rich mashed potatoes.
Truth be told, this is my favorite part of any meal, any day, any time of the year! Unfortunately, we’ve all had that side of mashed potatoes that falls droopy and dull. If you happen to end up with leftovers, we have some fantastic ways to make mashed potatoes disappear! Well, today is your lucky day. As a former restaurant chef, I’m an expert in making mashed potatoes. There’s no big secret to making this side dish shine. But there are mistakes to avoid.
What to do instead: Use a starchy potato, like a russet or Yukon Gold. They’re low in moisture, high in starch and break down to become fluffy when cooked. Small chunks may cook faster, but they take on too much water, preventing absorption of the butter and cream later on. What to do instead: Quarter your potatoes so they are all the same medium size. They cook on the outside before cooking through on the inside. What to do instead: Place the potatoes in the pot and cover them with cold water. Bring the mixture to a boil before reducing the heat to a rapid simmer.
Have you ever eaten a potato by itself? What to do instead: Start with salted cooking water. The potatoes will absorb the salt as they cook and become seasoned, flavorful and delicious. Undercooked potatoes can be sad and chunky. What to do instead: Cook them until they are just cooked through.
You know they’re done when a fork passes through the potato chunk without any resistance. If you add them straight from the fridge, they cool down the mixture and prevent the potatoes’ starch molecules from fully absorbing all that creamy goodness. Gently heat them on the stovetop or pop them into the microwave. Seriously, this small step is keeping you from the best mashed potatoes of your life. What to do instead: For the butteriest, richest potatoes, add the melted butter separately.
Give the potatoes a quick mash, then add the cream and whip ’em up. The result: rich flavor and creamy texture. The mash becomes gummy, gluey and unappetizing. If you’re using a food processor or stand mixer, you’re probably whipping the life out of your potatoes.
What to do instead: Be gentle and mash by hand. A food mill makes the best mashed potatoes. If you don’t have one, an old-fashioned hand masher works well, too. They can taste dry and lose their fluffy texture, becoming a little dull and dreary. What to do instead: The best mashed potatoes are freshly prepared. Let the potatoes sit in their cooking water until you’re ready.